A Japanese restaurant at a family home in Athlone
Pan fried white fish in orange leaves with artichoke hearts and dill butter
Pair this with a white blend wine, we suggest the Simonsig Chenin Avec Chêne
This recipe, from Simonsig Wine Estate’s restaurant Cuvée, will serve eight people.
Ingredients - White fish:
800g white fish (eg yellowtail), skinned and pin boned
2 each orange leaves, julienned
15ml sunflower oil
10 ml butter
Portion the fish in 100g portions.Pan fry the fish with julienne orange leaves so that it sticks to the fish. Place in hot oven for 3 minutes to cook through depending on the thickness of the fish fillet.
Ingredients - Artichokes and tomato
2 each tomatoes, seeded, peeled and sliced into strips
8 each artichoke hearts, tinned – sliced
5 ml oil
Just before serving, heat the oil in the pan and add the artichoke hearts and tomatoes, toss it through and remove from heat. Season to taste.
Ingredients - Dill butter
125g fresh dill, chopped
25ml fish sauce
½ each lemon, juice only
2 pinches nutmeg
2 pinches salt
2 pinches white pepper
2 tsp Dijon mustard
2 tsp cream
Melt down butter then add dill – bring to boil and stir in the rest of ingredients except mustard and cream. Season to taste. Add mustard and cream to sauce – whisk through and blitz with a hand blitzer/electric hand mixer.
Place the artichoke hearts and tomato strips in the middle of the plate. Spoon the dill butter over it and sprinkle fresh dill over the sauce. Place the fish on top of the artichokes and sprinkle with coarse salt.
Find out what Simonsig has planned for the Stellenbosch Wine Festival or find more meal ideas in our recipes section.
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